Rice with Chicken Chorizo Sausage, Fish and Vegetables (Paella)

This Spanish inspired entrée is full of history and a little bit of spice. It’s comforting, filling and delicious.

This recipe yields four servings. It’s perfect for one person who wants a lot of leftovers or an average size family of four.

What you need:

1 tablespoon of olive oil

1/2 pounds of cube fish (you can use any fish you desire). Keep in mind that the fish cube must be half an inch in size

1/4 teaspoon of sea salt

1/8 teaspoon of black pepper

2 ounces of sliced Spanish chicken chorizo sausage (from any grocery store)

3/4 cup of chopped onions

2 garlic cloves (minced)

1/2 cup of chopped tomatoes

1 tablespoon of capers (drained)

1/4 teaspoon of saffron

14 ounce can of fat free, low sodium chicken broth

3/4 cup of short grain brown rice

2/3 cup of white wine

1/2 cup of frozen peas

1/4 cup of water

2 and a half tablespoons of chopped roasted red peppers

2 tablespoon of chopped fresh cilantro

Directions for cooking

Heat the oil in a large nonstick skillet over medium heat. Sprinkle in fish with 1/8 teaspoon of salt and half of the black pepper. Next add the fish to the pan and sauté for 3 minutes or until fish is fully cooked. Remove the fish and place in a bowl. Add the chorizo to the pan and cook for 1 minute or until brown. Remove and add chorizo to the bowl.

Add onions and garlic to the pan and cook for 2 minutes or until tender. Stir in the tomatoes, capers and saffron and then cook for 1 minute. Add the remaining sea salt, rice wine, and broth to the pan and bring to a boil. Cover, reduce heat and simmer for 25 minutes or until the rice is tender.

Next add fish, chorizo, peas and water to the pan cover and cook for 2 minutes. Remove pan from the heat and stir in the bell peppers and cilantro. Let stand for 3 minutes and you have a delicious entrée to indulge in. Enjoy!